SALMIS OF WOODCOCK WITH PLUM PUDDING AND CORN SEMOLINA

INGREDIENTS 

Woodcock:
1 woodcock 
2 cloves purple garlic 
1 shallot 
1 sprig thyme 
1 sprig chive 
50 gr foie gras 
1 melanosporum truffle 
6 tbsp extra virgin olive oil 
1 slice bread
Plum pudding:
1⁄2 litre water 
50 gr sugar 
2 tbsp cocoa powder 
5 cardomom seeds, crushed 
125 instant corn semolina 
50 gr pumpkin jam 
50 gr roast pine nuts 
50 gr currants
1 glass rum 
1 tbsp butter

PREPARATION

Woodcock
Bone the woodcock. Stuff with the foie gras and truffle, restoring the shape. Tie up with string. Brown in a frying-pan over a low heat, then roast for 3 minutes at about 200ºC.

Plum pudding
Caramelise the sugar. Add the water to the cocoa and semolina and cook for ten minutes while adding the remaining ingredients and stirring over a low heat with a wooden spatula. Serve warm in a quenelle shape.

TO SERVE

Serve as shown in the photo.